| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Food networ, Food4 |
2 |
servings |
INGREDIENTS
| 4 |
lg |
Soft tortillas |
| 1 |
|
400 gram can spicy kidney beans |
| 175 |
g |
Cheddar cheese; grated |
| 1/2 |
|
Iceberg lettuce; shredded finely |
| 1/2 |
lg |
Avocado; sliced |
| 4 |
tb |
Soured cream |
INSTRUCTIONS
Lay the tortillas out flat on a work surface and spoon a quarter of
the beans along the centre of each. Pile with grated cheese, shredded
lettuce and avocado and roll up to make a parcel, tucking in the
ends. Pour into a baking dish and top each one with a spoonful of
soured cream.
Bake at 200C/400F/gas 6 for 10-15 minutes, or until heated through.
Serve with salsa to hand around.
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